Whole30 Tandoori Chicken

Infused with bold, aromatic spices and a creamy coconut milk marinade, this Whole30 Tandoori Chicken is a gluten-free, dairy-free twist on the classic Indian dish. Tender bone-in, skin-on chicken thighs are marinated in a vibrant blend of paprika, cumin, turmeric, and cinnamon, then seared for golden, crispy skin before being oven-roasted to perfection. Perfect for those following a Whole30 or clean eating lifestyle, this recipe delivers maximum flavor with minimal effort. Serve it fresh from the skillet, garnished with cilantro and a squeeze of lemon for a zesty, fragrant finish. Whether for weeknight dinners or meal prep, this protein-packed dish is sure to satisfy!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1 cup Full-fat coconut milk
• 2 tablespoons Lemon juice
• 4 cloves Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 2 teaspoons Paprika
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Sea salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Avocado oil (or compliant cooking oil of choice)
• 2 tablespoons Fresh cilantro (for garnish)
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

In a large mixing bowl, combine the coconut milk, lemon juice, minced garlic, grated ginger, paprika, ground cumin, ground coriander, turmeric powder, cayenne pepper, ground cinnamon, sea salt, and black pepper. Mix thoroughly to create the marinade.

Step 2

Pat the chicken thighs dry with a paper towel, then add them to the marinade. Ensure they are fully coated. Cover the bowl with plastic wrap or transfer everything to a zip-top bag. Let the chicken marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

Heat the avocado oil in a large oven-safe skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for 3-4 minutes until golden and crispy. Flip the chicken and sear the other side for another 2 minutes.

Step 5

Transfer the skillet to the preheated oven. Roast the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

Step 6

Remove the chicken from the oven and let it rest for 5 minutes before serving.

Step 7

Garnish with freshly chopped cilantro and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1002.1g)

Amount per serving	% Daily Value*
Calories	2156.1

Total Fat 180.9g	0%
Saturated Fat 81.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 486mg	0%
Sodium 2874.0mg	0%
Total Carbohydrate 36.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 12.8g
Protein 117.5g	0%

Vitamin D 0IU	0%
Calcium 251.0mg	0%
Iron 20.1mg	0%
Potassium 2323.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.5%

Protein: 20.9%

Carbs: 6.5%